• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Stuffed Loin of Veal

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 6 oz Bel Paese cheese
  • 10 oz Prosciutto ham
  • 1 1/2 c Bread crumbs
  • 2 Cloves fresh garlic; pressed
  • 1/2 c Fresh chopped parsley
  • 2 c Butter
  • 1 Loin of veal- 24 ounces
  • Flour
  • Bercy sauce or brown sauce
  • -(see recipe)


Dice cheese & ham into medium pieces. Mix with bread crumbs, garlic &
parsley; add butter to keep it tightly together. Separate veal loin from
bone, cleaning away fat & skin. Slice loin lengthwise in half, open & pound
lightly. Preheat oven to 350 F. Lay loin out & cover with stuffing mixture.
Slowly begin to roll veal & when finished rolling, tie stuffed veal
together with butcher's string. Flour veal. Heat a saute pan until it is
very hot. Add a little butter to pan, then place stuffed veal in hot butter
& saute quickly on all sides to seal in juices. Heat in preheated oven
about 15 minutes to heat through. At this temperature, the veal should be
medium to medium-well done. Serve with Bercy Sauce. Bercy Sauce is a
reduction of white wine & shallots that has been added to a demi-glaze; any
basic brown sauce will do.




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